PPT-The Core Four Practices – Food Safety

Kathryn Tucker MS RD CSG LD Department for Aging and Independent Living Information obtained from wwwfightbacorg OBJECTIVES Identify the four practices that can reduce the risk of foodborne illness. Learning objectives. To understand the importance of food hygiene and food poisoning. To understand what are classed as high risk foods. To Understand why bacteria makes us ill. To Understand how bacteria multiply. Safe and hygienic food practices . kitchen safety/rules . No running in the kitchen - you may fall over or bump someone . Always wear your hair up - it may get caught in a mixer or catch alight . Enclosed shoes must be worn - for hot and sharp objects . Take-Home Training. for Professional Standards. Preparation, Handling, and Service. 1. Objectives. At the end of this training session, participants . will be able to:. Identify recommended practices for handling and preparing fresh produce. Regulations and Food Safety Best Practices. Prepared by Londa Nwadike. Extension Consumer Food Safety Specialist. University of Missouri/ Kansas State University. Outline. Learning objectives. To understand the importance of food hygiene and food poisoning. To understand what are classed as high risk foods. To Understand why bacteria makes us ill. To Understand how bacteria multiply. Kathryn Tucker MS RD CSG LD. Department for Aging and Independent Living. Information obtained from www.fightbac.org. OBJECTIVES:. Identify the four practices that can reduce the risk of foodborne illness.. Vocabulary .  . Sell-By Date:. The date marked on a food item indicating the last day it should be sold in stores. .  . Expiration Date:. The date marked on a food item indicating the date it expires or could spoil. Perishable foods should be consumed before or on this date for maximum freshness. Regulations and Food Safety Best Practices. Prepared by Londa Nwadike. Extension Consumer Food Safety Specialist. University of Missouri/ Kansas State University. Outline. Recipe Modification Partnership Update. February 5, 2018. Situation Analysis - PFSE. Founded in 1997, The Partnership for Food Safety Education (PFSE) has been delivering trusted, science-based behavioral health messaging and a network of resources that support consumers in their efforts to reduce risk of foodborne illness. . Food safety culture Interplay between food safety climate, food safety management system and microbiological hygiene and safety ir. Elien De Boeck Elien.DeBoeck@Ugent.be Prof.dr.ir. L. Jacxsens The Story. Winston-Salem, NC, November 2001. 12 individuals admitted to hospital. 11 females, 1 male with poor immune system. Symptoms: fever, chills, abdominal cramps, stiff neck, . vomiting . and light sensitivity. Food Defense at the Retail Regulatory State and Local Level. Gary W. Elliott, MA, REHS. April 30, 2014. Overview. FIRST. Primary Retail Regulatory Focus - . Food Safety or Defense. SECOND. FSMA and Proposed Rules. INTRODUCTION. Food quality encompasses the basic composition of foods and aspects concerning food safety. . Consumers have the right to a good quality and safe food supply, and government and food industry actions are needed to ensure this.. November 12, 2019. Food Systems and Nutrition: . Emerging Evidence and Research Opportunities. Food safety, loss and waste. What is the link between food safety during production and nutrition?. Evidence:.